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Sliced banana bread loaf on parchment paper

Chocolate Chip Banana Bread

  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Cooling time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 70 minutes
  • Yield: 10 servings 1x
  • Category: Quick breads
  • Method: Baking
  • Cuisine: American

Description

This banana bread recipe is the answer to your cravings. Whether you make it the traditional or the healthier way (both variations are included in the recipe!) it has a sweet, beautiful crumb and flavor, and is full of wonderful dark chocolate chips. Or chunks. Either way, it's a crowd-pleaser because who can resist a good banana bread, right?.


Ingredients

Units Scale
  • 1 cup all-purpose flour
  • 1 cup superfine whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sunflower oil (use coconut oil if you want a healthier version)
  • 1/2 cup brown sugar (use coconut or fine muscovado sugar for a healthier version)
  • 1/2 teaspoon vanilla extract
  • 2 eggs, at room temperature
  • 2 cups (3-4 medium) mashed very ripe banana
  • 1/2 cup dark chocolate chips or chunks
  • 1 whole banana, for decoration (optional)
  • 1 tablespoon coconut sugar or brown sugar, for sprinkling (optional)

Instructions

  1. Preheat oven at 350ºF / 180ºC.
  2. Line a 10x4-inch loaf pan with parchment paper (bottom and two narrow sides) and spray or butter remaining sides.
  3. In a large bowl beat oil with sugar for 1 minute.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add bananas and vanilla in 2 parts, alternating with sifted dry ingredients (flours, baking soda, baking powder and salt) in 3 parts. I sift everything directly over the batter, but you can do it separately. 
  6. Add chocolate chips or chunks and mix well with a spatula.
  7. Pour into the prepared pan, smooth top and decorate with a whole banana, cut lengthwise in 4 pieces, on top.
  8. Sprinkle with the extra tablespoon of sugar.
  9. Bake for 45-50 minutes, until cracked on top and a tester comes out clean. Time might vary depending on the oven and the type of pan. 
  10. Let cool on a wire rack and remove carefully, inverting the pan and peeling away the paper.
  11. It keeps, well wrapped, at room temperature for a day or two.

Notes

Bananas: the best ones for this recipe are the ones that are overripe, soft, mushy, that smell barely fermented and with a spotted skin.

Variations: add some chopped walnuts or pecans to the batter, about 1/4 cup, or a few tablespoons cocoa nibs or wheat germ or bran.

Freezing: well wrapped it can be frozen for up to a month.

Keywords: chocolate chip banana bread